[Sca-cooks] Need the wording for Garlic Jance

[Christine Seelye-King]

Your amounts seem pretty accurate.  I made a huge batch - I started with 4
pounds of almonds, 3 pounds of peeled garlic cloves, and two large knobs of
ginger.  I used a liter bottle of white wine, and about 750 ml of white wine
vinegar.  After grinding in a food processor, I let it sit for about an
hour, and then cooked it for another half-hour or so, until the sharpness
was reduced.  As for it thickening, it was pretty thick, and the almonds
absorbed the rest of the liquid overnight so it was chunky, sortof along the
lines of a thick horseradish sauce. Very good on pork, bread, or by itself
if you are a garlic fiend. :)
Christianna

> -----Original Message-----
> From: sca-cooks-admin at ansteorra.org
> [mailto:sca-cooks-admin at ansteorra.org]On Behalf Of James Prescott
> Sent: Friday, June 01, 2001 5:07 PM
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] Need the wording for Garlic Jance
>
>
> At 19:11 +0000 2001-06-01, Olwen the Odd wrote:
> > >To pick the version from the BibliothËque Nationale manuscript:
> > >
> > >"Jance aux aulx.  BroiÈs gingembre, aux, almendes, desfaites de bon
> > >verjus."
> > >
> > >My translation:
> > >
> > >"Crush ginger, garlic and almonds, steep in good verjuice, [and boil]."
> > >
> > >Thorvald
> >
> > How much of each?
>
>
> The original text doesn't say.  Christine said she has made it before,
> so perhaps she has some amounts she can post.
>
>
> I've never made it, but I'd start my experiments with a small bell of
> ginger, four large cloves of garlic, a cup of ground almonds, and two
> cups of verjuice.  Soak an hour or so, then reduce to a good thickness.
>
>   I'll be interested to see if that guess is anywhere close to what
>   Christine says works.
>
>
> Thorvald
>
>
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